Baguette in progress

Some pictures of the baguette making process...

Intro to baking

Intro to baking worked on a assortment
of Danishes this week...

Week 7 Art Culinaire

Walnut and blue cheese salad

Week 7 Art Culinaire

Pisaladiere and shrimp empanada

Week 7 Art Culinaire

Raspberry Pepper Sorbet

Art Culinaire Amuse Bouche

Roasted Pork and Fried Plantein & Manchego
Stuffed Eggplant Roulade

Art Culinaire Salads

Chick Peas Tomato, Frisee and Crispy Noodle Salad
Heirloom Baby Tomato, Frisee, and Chevre Salad

Art Culinaire Savory Appetizers

Lobster Raviolo with Seafood Veloute
Oven Baked Oysters

Raspberry mousse and chiffon cake

Intro to pastry did a great job,
this week they prepared a chiffon cake with a nice white chocolate glaze,
and a raspberry mousse tied in printed sponge.

Individual cake

Vanilla tart after
the famous Pierre Herme version.

Individual cake

Paris brest,
St Honore
and
Chocolate eclair

Valentine menu part 1

Appetizer from table side,
Serrano wrapped aspergus and quail egg,
Shrimp bisque,
Shortribb raviolo.

Valentine menu part 2

Entree items, Ribsteak with horshraddish sauce,
and another shot of the lamb.

Valentine day menu Part 3

Entree Items Duck Confit, Lamb Chop
& Salmon En Croute

Art Culinaire Day2 Week 5

- Lobster Oyster Shot
Salad, and Roasted Pork Tenderloin

Osso Bucco in Transit!

Intro to pastry Mid Term

Beautiful eclairs from
intro to pastry.
Coffee, Vanilla, Chocolate.